“Authentic Scottish Gluten-Free Breakfast: A Sensory Journey to the Highlands”
Discover the ultimate gluten-free Scottish breakfast recipe with this mouthwatering, cinematic dish that combines the rich flavors of bacon, black pudding, and fried mushrooms with a healthy dose of avocado and cherry tomatoes. Enjoy a sensory journey to the Highlands while adhering to a gluten-free diet.
Allergens
Eggs, Dairy (Butter)
Ingredients
- 4 slices gluten
- free bacon 2 large free
- range eggs 2 links gluten
- free black pudding, sliced 2 portobello mushrooms, gills removed and sliced 1 ripe avocado, halved and sliced 4 cherry tomatoes, halved 2 slices gluten
- free seeded bread, toasted 2 tbsp butter, for frying Salt and pepper, to taste
Instructions
- Fry the bacon in a large skillet over medium heat until crisp, about 4 minutes per side. Remove from pan and set aside.
- In the same skillet, add 1 tablespoon of butter and cook the mushrooms until golden brown, approximately 3 minutes. Season with salt and pepper to taste.
- Add another tablespoon of butter to the skillet, crack the eggs and fry them sunny side up for about 2 minutes or until the whites are set but the yolks are still runny.
- Meanwhile, heat a second pan over medium heat and cook the black pudding slices until heated through, approximately 2 minutes per side.
- To assemble, place two slices of gluten free toast on each plate. Top with bacon, fried mushrooms, black pudding, avocado slices, and halved cherry tomatoes. Finish with the sunny side up eggs on top. Season with salt and pepper to taste.
Chef’s Insight
To truly experience this recipe, use authentic Scottish black pudding and gluten-free seeded bread from local sources if possible.
Notes
Ensure all ingredients are gluten-free to avoid cross-contamination.